Pu-erh Reviews

1990 Wild cooked Tuo Cha

Genre: Aged Black
Factory: Unknown
Vendor: Tea Master Blog
Reviewed by Mike Petro on 02/05/2006

Background    This was a sample marked "surprise" which was later revealed to me. The vendor points out that this is a somewhat rare style as "wild" leaves are seldom used in a cooked puerh.

Dry Leaf Appearence:    forgot to look

Water to Leaf Ratio:     7 gr of Leaf in 170 ml of water

Brewing Method:    Gungfu in Yixing pot Rinsed tea with boiling water for 20 seconds. Used boiling mountain spring water collected at the source.

Wet Leaf Appearence:    Dark brown chopped and/or broken leaf, not a whole leaf in sight.

1st Steep    40 seconds: Sweet, wood, plum, and a hint of vanilla. All of these flavors come out but the overall strength is light. This steep is one of nuances.

2nd Steep    40 seconds: More strength this time but it masked some of the finer nuances I found in the previous steep. Wood, prune, and mulch with a mildly sweet finish.

3rd Steep    45 seconds: Better, more balanced now, wood, mulch, prune, vanilla, with a nice smooth slightly sweet finish.

4th Steep    60 seconds:Wood, less fruit, more earth. Tasty.

Subsequent Steeps    I got quite a few more steeps out of this tea. The tea held up well through all of them.

Conclusion    This is one of the 10 best cooked puerhs I have ever tasted. It reminds me of the "partially" cooked genre, although the vendor didnt claim it as such. In other words a puerh that was fermented less than 100%, it seems that these puerhs hold a lot more potential than the fully fermented variety.

Sorry, no Photos

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